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–+ servings

Pollo con Tajadas Honduras

A traditional Honduran dish featuring marinated chicken served with crispy fried plantains, creating a delightful balance of flavors and textures.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Honduran
Calories: 650
Ingredients Method Nutrition Notes

Ingredients
  

For the Chicken Marinade
  • 4 pieces chicken thighs bone-in, skin-on for more flavor
  • 3 cloves garlic minced
  • 1 teaspoon cumin ground
  • 1 teaspoon oregano dried
  • 1 teaspoon paprika smoked for added depth
  • 1 teaspoon salt to taste
  • 1/2 teaspoon black pepper freshly ground
  • 1/4 cup lime juice freshly squeezed
  • 2 tablespoons olive oil for marinating
For the Tajadas (Fried Plantains)
  • 2 large green plantains peeled and sliced diagonally
  • 1 cup vegetable oil for frying
  • 1 teaspoon salt to taste
For Serving
  • 1 cup cabbage shredded
  • 1 medium tomato diced
  • 1 medium avocado sliced
  • 1/4 cup cilantro chopped, for garnish

Method
 

Marinate the Chicken
  1. In a large mixing bowl, combine minced garlic, cumin, oregano, paprika, salt, black pepper, lime juice, and olive oil. Mix well to create a marinade.
  2. Add the chicken thighs to the marinade, ensuring they are well coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
Cook the Chicken
  1. Preheat your grill or grill pan over medium-high heat. Once hot, remove the chicken from the marinade, allowing excess marinade to drip off.
  2. Place the chicken on the grill and cook for about 7-8 minutes per side, or until the internal temperature reaches 165°F (74°C). Use tongs to flip the chicken carefully.
  3. Once cooked, remove the chicken from the grill and let it rest for 5 minutes before slicing.
Prepare the Tajadas
  1. While the chicken is resting, heat vegetable oil in a skillet over medium heat. You need enough oil to cover the bottom of the skillet.
  2. Once the oil is hot, carefully add the sliced plantains in batches, ensuring not to overcrowd the pan.
  3. Fry the plantains for about 3-4 minutes on each side, or until they are golden brown and crispy. Remove them from the skillet and place them on paper towels to drain excess oil.
  4. Sprinkle with salt while they are still hot.
Serve
  1. On a serving plate, arrange the grilled chicken alongside the crispy tajadas.
  2. Top with shredded cabbage, diced tomato, and avocado slices. Garnish with chopped cilantro.
  3. Serve immediately and enjoy your delicious Pollo con Tajadas!

Nutrition

Serving: 1servingCalories: 650kcalCarbohydrates: 70gProtein: 30gFat: 30gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gCholesterol: 90mgSodium: 600mgPotassium: 1200mgFiber: 8gSugar: 10gVitamin A: 1500IUVitamin C: 40mgCalcium: 50mgIron: 2mg

Notes

For a spicier version, consider adding a chopped jalapeño or a dash of hot sauce to the marinade. Ensure the plantains are green for the best texture when frying.

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